Name: Pink Ombre Pancake Stack Recipe - Australian Eggs
Total time: 80 min
Yield: 3
Ingredients: 2 ½ cups (375g) plain flour; 2 tablespoons baking powder; 2 tablespoons caster sugar; ¼ teaspoon salt; 5 eggs; 1 ¾ cups (420ml) milk; 100g unsalted butter, melted; 2 teaspoons vanilla extract; Pink food colouring; Strawberries, raspberries, maple syrup and ice-cream, to serve

Pink Ombre Pancake Stack

Preparation time 80 mins
Serves 3 people
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Publication 22 November 2022
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Ingredients

2 ½ cups (375g) plain flour
2 tablespoons baking powder
2 tablespoons caster sugar
¼ teaspoon salt
5 eggs
1 ¾ cups (420ml) milk
100g unsalted butter, melted
2 teaspoons vanilla extract
Pink food colouring
Strawberries, raspberries, maple syrup and ice-cream, to serve

Method

In a large bowl, whisk the flour, baking powder, sugar and salt together. In a large jug whisk eggs, milk, butter and vanilla.
Make a well in the centre of the dry ingredients and whisk in milk mixture to make a smooth batter.
Heat a large, lightly greased non-stick frying pan over medium heat. Working in batches, spoon ¼ cup of batter into the pan. Cook pancake for 1-2 minutes, until bubbles break on the surface and the underside is golden brown. Flip over and cook for 1 minute. Repeat to make 3 pancakes.
Tint batter a pale shade of pink. Cook another 3 pancakes. Tint batter a darker shade of pink, cook another 3 pancakes. Repeat until you have 5 colours of pancakes in total.
To serve, stack the pancakes from darkest on the bottom to lightest on the top. Serve the pancakes with berries, syrup and ice-cream.

Notes

As more food colour is added, the batter will spread more and create flatter, wider pancakes. We suggest adding an extra couple of tablespoons of flour and 1 tsp of baking powder to the batter after the first batch of food colour is added.
Keep pancakes warm in a low oven covered in foil while making the remaining pancakes.

** Please note nutritional information does not include berries, syrup and ice-cream listed as serving suggestion